Ingredients
-
1
-
1
-
1/4
-
2
-
2
-
3
-
1
-
1
-
1
-
1/4
-
1
-
3
-
3/4
-
-
Directions
Beef and Mashed Potato Casserole, This is a fantastic version of Shepard’s Pie The flavor is rich and savory Perfect for a Fall or Winter evening I adapted it from a recipe I found in Taste of Home magazine The original is credited to Helen McGeorge , I’ve been wanting to make dishes using tarragon This one really has true tarragon flavor
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Steps
|
1
Done
|
In a Skillet, Cook Beef Until No Longer Pink; Drain. |
|
2
Done
|
Toss Onion, Mushrooms, Carrots and Celery in Flour; Add to Skillet With the Broth, Worcestershire Sauce, Tarragon and Pepper. |
|
3
Done
|
Bring to a Boil; Reduce Heat. Simmer, Uncovered For 15-20 Minutes or Until the Vegetables Are Tender. Add Kitchen Bouquet and Stir to Combine. |
|
4
Done
|
Transfer to a 2-Qt Baking Dish. Combine Potatoes and 1/2 Cup Cheese; Spread Over Beef Mixture. |
|
5
Done
|
Sprinkle With Paprika and Remaining Cheese. |
|
6
Done
|
Bake, Uncovered at 350 Degrees For 20-25 Minutes or Until Heated Through. |
|
7
Done
|
Broil 4 Inches from the Heat For 5 Minutes or Until Bubbly. |
